Radix Puerariae is a hypertrophic root of the kudzu plants Pueraria lobata and Pueraria lobata. Pueraria is a medicinal and dual-purpose plant that grows in most parts of the country. Pueraria contains dozens of essential minerals and trace elements such as iron, calcium, zinc and copper, as well as various amino acids and vitamins. In addition to these rich nutrients, Pueraria lobata also contains a large number of isoflavone medicinal ingredients, including puerarin, daidzein, daidzin and other ingredients, dry base content up to 500mg/kg. The total flavonoids in Radix Puerariae can regulate the circulatory system. It can increase blood flow in the brain and coronary arteries, and it can also significantly promote the cerebral circulation and peripheral circulation of animals and humans. Pueraria lobata flavonoids can moderately promote the cerebral vascular tone, elasticity and pulsatile blood supply in patients with hypertension and coronary heart disease. Puerarin has a protective effect on the hypoxic myocardium, it can significantly reduce the oxygen consumption of ischemic myocardium, inhibit the production of lactic acid, and at the same time inhibit the release of myocardial creatine kinase, protect the heart from ischemia and reperfusion Microstructure damage.
Fresh Pueraria has a high moisture content and limited shelf life. Converting it into dry products can reduce transportation costs and extend shelf life. Due to the slow heat transfer of the general drying process, the drying speed is slow, the drying efficiency is low, and heating is uneven. Therefore, this paper discusses the use of microwave drying with higher heating efficiency to dry Pueraria. Microwaves not only heat the surface of food, but also penetrate inside the food and generate heat quickly in a certain volume inside. Therefore, the microwave heating only needs 1/10 to 1/100 of the time for the conventional method to complete the entire heating process, and the microwave heating does not require heat transfer medium, no residual contamination, and can maintain the color, aroma, and taste of the processed food. The destruction of nutrients is small.
Heat treatment also controls enzymatic browning. However, due to the conventional heating method, the heat transfer is from the outside to the inside and the drying rate is slow, the heating is not easy to control, and the browning may be exacerbated if the heating is out of control. Therefore, the pueraria is dried by using microwave heating both at the same time and heating at the same time and heating it. The best color protection The pretreatment of the cut-and-form semi-finished products with sodium chloride, citric acid, and calcium chloride compound color protection solution before drying Pueraria lobata can make the product more white.
Whiteness measuring instrument is a professional instrument for measuring the whiteness of blue light on the surface of an object to control the whiteness of the product surface. Digital display of the measurement result can also be processed and printed by the single-chip microcomputer. Easy to operate, high measurement accuracy. Applicable to food, chemical, ceramics, printing and dyeing and other departments that need to measure and control the whiteness of products. The whiteness measuring instrument uses the photometric integrating sphere to measure the absolute spectral diffuse reflectance. The optoelectronic principle is that the tungsten halogen lamp emits light. After the condenser and color filters form a blue-violet light, the light entering the integrating sphere is diffusely reflected on the inner wall of the integrating sphere, and is irradiated on the test mouth sample. The light reflected by the sample is formed by Silicon photocells receive and convert into electrical signals. In addition, a silicon photocell receives the base signal in the sphere, and the two signals are respectively amplified and mixed to obtain the measurement result.
The whiteness tester was used to measure the microwave dried product. Before the whiteness tester was measured, the calibrated whiteboard was used to transmit the correction value. The measuring method is: the product is taken out from the microwave oven and left at normal temperature, and the whiteness of the Pueraria lobata is measured with a whiteness measuring instrument at 60 s. Because there are some differences in the structure of Pueraria lobata, the content of cellulose in each part is not completely consistent, and it is inevitable to produce errors only when measured with a whiteness meter; therefore, in combination with sensory evaluation, ten professional professionals form a sensory evaluation team to score the product and adopt a percentage system. After the final score was removed, the highest and lowest scores were removed, and the average was taken as the sensory score.
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